Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

I'm your cook, not your doctor. ~PAULA DEEN

I found out what the secret to life is: friends. Best friends. ~Ninny Threadgoode

Friday, November 20, 2009

What do you get what you marry the concepts of Paula Deen's Is it Really Better Than Sex Cake and a Mandarin Orange cake?

Fresh Citrus Not Better Than Sex Cake

These are the two cakes that stuck out in my mind when I had several pounds of tangerines left that I needed to use and I knew I wanted to use them to make some sort of a cake. So I took the two concepts and created this Fresh Citrus Not Better Than Sex Cake But Pretty Darned Good. Hey, don't look at me ... I didn't name it that originally.

Now first remember, I used the tangerines because I had them and needed to use them, but absolutely substitute a large can of mandarin oranges! Keep it easy y'all.

Now, I do have to put in a disclaimer here for my local readers, since I can hear y'all saying "that is not a Better Than Sex Cake Mary." Yes, I do realize that Paula Deen's "Is it Really Better Than Sex Cake" is nothing like the "Better Than Sex Cake" we know and love down here in this part of the south. Our "Better Than Sex Cake" always involves chocolate and nuts and cream cheese and Cool Whip and a few other ingredients, none of which are actual "cake." You can find that delicious layered concoction right here and man oh man is it good.

For this cake here though, we'll start by getting the tangerines or oranges peeled, segmented and chopped up - do that over a bowl so that you catch all of the juices. Split that chore in half, because the first half of the chopped tangerines with their juices will be going right into the batter. Again... you can also substitute two large cans of mandarin oranges and save yourself all this work!

Beat the batter for two minutes and pour it into a prepared 9 x 13 inch baking dish. Whirl the remaining cleaned tangerines in the blender and set those aside.

After the cake has baked and cooled slightly, poke a bunch of holes in it with a fork. While the oven is hot, toast the coconut.

Pour the pureed tangerines over the top of the cake.

Cover the cake with the pudding mixture and put it into the fridge long enough for the cake to full cool. I didn't actually have a small package of vanilla pudding in the pantry, but I did have the larger 5.1 ounce, so I used my scale to weigh out 3.4 ounces from the larger pack. Problem is, I had no idea how to mix it at that point, but I settled on 1-1/2 cups of liquid, for which I used part milk and part half and half. It seemed to have worked.

Once cooled, whip up some heavy cream with a bit of vanilla and sugar, and spread that on top of the vanilla pudding layer.

Sprinkle the top with the toasted coconut.

And go ahead and top it all with some cherries. It just looks right.

Store leftovers in the fridge, where, by the way, it only gets better as it sits. You can certainly substitute lower fat products, any type of yellow cake mix you prefer, regular oranges or canned mandarin oranges in place of fresh tangerines, change the pudding flavor, and even substitute Cool Whip if you like. Make it your own!

If you think this sounds yummy, I'd sure ♥ it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!

Divide the tangerines in half. Using kitchen shears, chop the first half of the tangerines over a bowl in order to reserve all of the juices. Extract any seeds. Combine the cake mix, this batch of chopped tangerines and their juices, the oil and eggs in a mixer bowl. Beat for 2 minutes. Pour into the prepared pan and bake at 350 degrees F for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Set the cake aside to cool just slightly.

While the oven is still hot, toast the coconut by spreading it out in a small pan, and baking it in the oven about 10 minutes, checking and stirring several times to make sure that it does not burn. Set aside to cool.

Seed the remaining tangerines, again reserving the juices, and transfer them to a blender to puree. When cake has cooled slightly, but is still warm, use a fork to poke multiple holes all over the surface of the cake. Pour the tangerine mixture over the top of the cake and set the cake aside.

Prepare the pudding mix with one cup of milk and one-half cup of half and half. Whisk for 2 minutes and pour the pudding over the top of the tangerine layer. Place cake into the refrigerator until it is fully cooled, at least one hour.

If you have room in your fridge, chill your mixer bowl and whipping attachment. It isn't a necessary step, but does help the whipped cream to whip up faster and better. In the chilled mixing bowl, beat the heavy cream until it begins to slightly thicken. Add the vanilla and begin to slowly sprinkle in the sugar; continue whipping until it forms into a soft whipped cream. Do not whip on too high for too long, or you will end up with butter! You can of course also use thawed out Cool Whip topping if you prefer. Spread the whipped cream all over the top of the cake, sprinkle top with toasted coconut and dot the top with maraschino cherries. Serve immediately, or store in the refrigerator. Keep any leftovers refrigerated.

Aldi's sells the 22 ounce jar of mandarin oranges, so I will use them. This is a lovely cake, and the thought of eating a slice makes my mouth water. I should never visit your blog on an empty stomach!!!

Our family is trying to come together for Sunday dinners, and this would be a nice dessert to bring for the occasion. Thank you so much for sharing you recipe.

This has become one of my favorite summertime desserts. With the toasted coconut and cherries on top its a perfect 4th of July dessert because it looks like fireworks, and its so deliciously light and refreshing and cool on a hot day!

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